Sprague

Apple

Sprague

Origin/History

Not described in source.

Tree

Not described in source.

Fruit

Size and Form: Rather small (Downing, Thomas; Elliott gives simply "small"), oblong oval, slightly conic (Downing, Elliott). Thomas gives the form as oblong ovate, consistent with the other sources.

Stem: Not described in source.

Cavity: Not described in source.

Calyx: Not described in source.

Basin: Not described in source.

Skin: Yellow (all sources; Elliott specifies explicitly as skin color).

Flesh/Flavor: Flesh yellow, juicy, tender, sprightly subacid (Downing, Elliott). Thomas describes only as subacid. Downing rates the quality as "scarcely good."

Core/Seeds: Not described in source.

Season

October (all sources).

Uses

Not described in source.

Subtypes/Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 3 period pomological works

View original book sources (3)

Sprague.

Fruit rather small, oblong oval, slightly conic, yellow. Flesh yellow, juicy, tender, sprightly subacid. Scarcely good. October.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Sprague. Size, small, oblong oval, slightly conic ; skin, yellow ; flesh, yellow, juicy, tender, sprightly, sub-acid. October.

— F.R. Elliott, The Western Fruit Book (1865)

Sprague. Rather small, oblong ovate, yellow, sub-acid. October.

— John J. Thomas, The American Fruit Culturist (1903)